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Jan 17, 2009

Tortellini Soup

This soup recipe came to me from my good friend Elizabeth. She made it one evening and even brought some for me the next day! It was delicious, especially with our cold weather. It was so good that I made it later in the same week!

Although the soup was good the first night, it was much better the next day. Also, every time I make a soup with pasta, I always tell myself to only make enough pasta for that serving so it doesn't get mushy. But I never do it. Maybe you will...

p.s. Worst picture ever, sorry!Tortellini Soup

2 tbsp. olive oil2 oz. pancetta or bacon, finely diced1 medium onion, finely chopped3 cloves garlic, minced1 can (49-1/2oz.) chicken broth (I use one box, it wasn't this much liquid but I made up for it with the tomatoes, I guess.)2 tsp. Italian seasoning1 package cheese tortellini (I had a 19 oz. bag - it was a lot of tortellini, but I liked it that way!)1 can (8 oz) crushed tomatoes in puree (14.5 oz. can diced tomatoes)8 oz. fresh spinach, rinsed, stemmed and chopped1 can (14.5 oz) white beans, rinsed and drainedSalt and Pepper to taste1 cup freshly shredded Parmesan cheese

Directions1. Heat the olive oil in a dutch oven over medium heat. Add pancetta. Cook until crisp.2. Add onions; cook 3-4 minutes or until soft. Add garlic, cook 1 more minute.3. Add broth and Italian seasoning; bring to a boil and simmer 5 minutes.4. Meanwhile cook tortellini according to package directions; drain.5. Add cooked tortellini to soup mixture.6. Stir in tomatoes and beans and simmer 5 minutes.7. Add spinach and cook just until wilted.8. Season with salt and pepper. Garnish with cheese.